CN101595968A - A kind of preparation method of natural beef flavor - Google Patents
A kind of preparation method of natural beef flavor Download PDFInfo
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- CN101595968A CN101595968A CNA2009100693555A CN200910069355A CN101595968A CN 101595968 A CN101595968 A CN 101595968A CN A2009100693555 A CNA2009100693555 A CN A2009100693555A CN 200910069355 A CN200910069355 A CN 200910069355A CN 101595968 A CN101595968 A CN 101595968A
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- mud
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- amino acid
- grease
- green onion
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Abstract
The present invention relates to a kind of method for preparing natural beef flavor, it is characterized in that concentrating beef hydrolyzate, reduced sugar, amino acid, grease, VB
1, VC, green onion mud, ginger mud, salt mix and stir after 10-30 minute, heat temperature raising carries out Maillard reaction under 90-130 ℃ reaction temperature, reaction time is 0.5-4 hour, reaction cools to 40-60 ℃ after finishing, and crosses 40 order vibratory sieve dischargings and gets meat flavor, wherein, concentrate beef hydrolyzate 50-100 part, reduced sugar 1-10 part, amino acid/11-10 part, grease 5-20 part, VB
1Be 0.5-5 part, VC is 0.5-5 part, green onion mud 0.5-2 part, and ginger mud 0.5-2 part, salt 5-20 part, the solid content weight percent concentration that concentrates in the beef hydrolyzate is 30%-80%.
Description
Technical field
The invention belongs to the natural meat flavour essence preparation field, particularly relate to the method that a kind of application concentrates beef hydrolyzed liquid in preparing natural meat flavor.
Background technology
Meat flavor is a kind of food additives that are widely used in the products such as instant noodles, meat products, flavouring and ox essence, has obtained development rapidly since nineteen nineties.The conventional production methods of meat flavor is as follows: the first step is various raw materials such as amino acid, reduced sugar to be joined by a certain percentage carry out Maillard reaction (reaction that takes place between amino acid and the reduced sugar) in the reactor, obtains reaction flavor through spray-drying again.Second step be with various natural and (or) natural equivalent spices and solvent (as: ethanol, propane diols, salad wet goods) join in the material-compound tank by a certain percentage and mix, and obtains allocating spices.The 3rd step was reaction flavor, allotment spices and other raw materials (as carrier, drier etc.) to be joined in the positive mixer by a certain percentage mix, and obtained meat flavor.As USP4604290, USP4094997, USP4081565, EP160794 etc.
In the meat flavor production technology, using Maillard reaction production reaction flavor is the key technology of meat flavor.Reaction flavor provides mellow local flavor for meat flavor, and raw material be not both the key factor that influences the reaction flavor local flavor.The beef hydrolyzate provides the raw material commonly used of albumen nitrogenous source, particularly uses the beef hydrolyzate, because advantage such as that the beef hydrolyzate has is natural, pure, harmony, but intensity is little.Mainly be because the water content height reaches about 80%, to such an extent as to active ingredient is low, solid content about about 20%.Though the meat flavor product special flavour that obtains behind the process Maillard reaction is true to nature, have the cooking to feel, intensity is low.Influence client's use, lost market.
Summary of the invention
Prepare the problem that exists in the meat flavor for solving the beef hydrolyzate, the invention provides a kind of natural beef flavor, it is characterized in that this beef flavor is formed by the feedstock production that comprises following parts by weight:
Concentrate beef hydrolyzate 50-100 part, reduced sugar 1-10 part, amino acid/11-10 part, grease 5-20 part, VB
1Be 0.5-5 part, VC is 0.5-5 part, green onion mud 0.5-2 part, ginger mud 0.5-2 part, salt 5-20 part.
Wherein the solid content weight percent concentration that concentrates in the beef hydrolyzate is 30%-80%.
The parts by weight of above-mentioned raw materials are preferably:
Concentrate beef hydrolyzate 60-90 part, reduced sugar 1-5 part, amino acid/11-6 part, grease 8-20 part, VB
1Be 0.5-3 part, VC is 0.5-3 part, green onion mud 0.5-1.5 part, ginger mud 0.5-1.5 part, salt 10-20 part.
Wherein the solid content weight percent concentration that concentrates in the beef hydrolyzate is 30%-60%.
The parts by weight of above-mentioned raw materials are preferably:
Concentrate beef hydrolyzate 70-80 part, reduced sugar 1-4 part, amino acid/11-3 part, grease 12-20 part, VB
1Be 0.5-2 part, VC is 0.5-2 part, green onion mud 0.5-1 part, ginger mud 0.5-1 part, salt 10-15 part.
Wherein the solid content weight percent concentration that concentrates in the beef hydrolyzate is 40%-50%.
In the above-mentioned natural beef flavor, reduced sugar is selected from one or more in glucose, D-wood sugar, D-ribose, D-rhamnose or the D-arabinose.
Amino acid is selected from one or more in glycine, DL-alanine, L-cysteine, L-cysteine hydrochloride, DL-methionine, L-arginine, L-proline, L-leucine, L-lysine, L-cystine or the L-glutamic acid.
Grease is concise butter.
Green onion mud and ginger mud are the edible position of green onion and ginger to be pulverized be prepared into the mud shape that can not flow.
The present invention also provides a kind of method for preparing natural beef flavor, it is characterized in that concentrated beef hydrolyzate, reduced sugar, amino acid, grease, VB
1, VC, green onion mud, ginger mud, salt mix and stir after 10-30 minute, heat temperature raising carries out Maillard reaction under 90-130 ℃ reaction temperature, reaction time is 0.5-4 hour, reaction cools to 40-60 ℃ after finishing, and crosses 40 order vibratory sieve dischargings and gets beef flavor.
In the said method, preferable reaction temperature 100-130 ℃, reaction time 0.5-3 hour, special preferable reaction temperature 100-120 ℃, reaction time 0.5-2 hour.
In the said method, concentrate beef hydrolyzate, reduced sugar, amino acid, grease, VB
1, VC, green onion mud, ginger mud and salt part by weight be:
Concentrate beef hydrolyzate 50-100 part, reduced sugar 1-10 part, amino acid/11-10 part, grease 5-20 part, VB
1Be 0.5-5 part, VC is 0.5-5 part, green onion mud 0.5-2 part, ginger mud 0.5-2 part, salt 5-20 part.
Wherein the solid content weight percent concentration that concentrates in the beef hydrolyzate is 30%-80%.
Preferably, concentrate beef hydrolyzate, reduced sugar, amino acid, grease, VB
1, VC, green onion mud, ginger mud and salt part by weight be:
Concentrate beef hydrolyzate 60-90 part, reduced sugar 1-5 part, amino acid/11-6 part, grease 8-20 part, VB
1Be 0.5-3 part, VC is 0.5-3 part, green onion mud 0.5-1.5 part, ginger mud 0.5-1.5 part, salt 10-20 part.
Wherein the solid content weight percent concentration that concentrates in the beef hydrolyzate is 30%-60%.
More preferably, concentrate beef hydrolyzate, reduced sugar, amino acid, grease, VB
1, VC, green onion mud, ginger mud and salt part by weight be:
Concentrate beef hydrolyzate 70-80 part, reduced sugar 1-4 part, amino acid/11-3 part, grease 12-20 part, VB
1Be 0.5-2 part, VC is 0.5-2 part, green onion mud 0.5-1 part, ginger mud 0.5-1 part, salt 10-15 part.
Wherein the solid content weight percent concentration that concentrates in the beef hydrolyzate is 40%-50%.
In the above-mentioned natural meat flavour essence, reduced sugar is selected from one or more in glucose, D-wood sugar, D-ribose, D-rhamnose or the D-arabinose.
Amino acid is selected from one or more in glycine, DL-alanine, L-cysteine, L-cysteine hydrochloride, DL-methionine, L-arginine, L-proline, L-leucine, L-lysine, L-cystine or the L-glutamic acid.
Grease is concise butter.
Green onion mud and ginger mud are the edible position of green onion and ginger to be pulverized be prepared into the mud shape that can not flow.
The preparation of above-mentioned concentrated beef hydrolyzate generally is concentrated to desired concentration by the beef hydrolyzate with common concentration, the weight percent concentration that for example hydrolyzate is concentrated to solid content in the hydrolyzate is 30%-80%, be preferably 30%-60%, be preferably 40%-50% especially, concentrate and adopt the technical method of this area routine to carry out.In order reaching the beef hydrolyzate to be concentrated, can use this area can improve any method of solid concentration in the liquid, as it to be concentrated to reduce pressure, or concentrating under the usual pressure.The preferred employing decompression that concentrates of hydrolyzate concentrates.
The beef hydrolyzate of common concentration can be bought from the market and obtain, also can prepare voluntarily if desired, for example, add papain etc., be hydrolyzed, heat the beef hydrolyzate that the enzyme that goes out has just obtained common concentration then by beef is rubbed with meat grinder.Below of the present invention among the embodiment used concentrated beef hydrolyzate be exactly the common beef hydrolyzate of using the conventional method preparation, concentrate through above-mentioned conventional method for concentration then and obtain.
After the beef hydrolyzate concentrated, the beef hydrolyzate that will concentrate again prepares natural beef flavor through Maillard reaction, adopt concentrated beef hydrolyzed liquid in preparing natural beef flavor to obtain the characteristic that common concentration beef hydrolyzate does not have,, the cooking fuller as local flavor feels stronger, and intensity obviously improves.
The specific embodiment
Embodiment 1
In reactor, add the solid content weight percent concentration successively and be 80 parts of 50% concentrated beef hydrolyzates, 2.5 parts of glucose, 0.5 part of D-wood sugar, 0.5 part of glycine, 1 part of DL-alanine, 0.5 part of L-cysteine, VB
1Be 0.5 part, VC is 1 part, 10 parts in concise butter, 0.6 part in green onion mud, 0.7 part in ginger mud, 12 parts of salt.Stirred heat temperature raising 20 minutes.Reaction temperature is controlled at 114-115 ℃, and the reaction time is 1 hour.Reaction cools to 50 ℃ after finishing, and crosses 40 order vibratory sieve dischargings and gets beef flavor.
Embodiment 2
In reactor, add the solid content weight percent concentration successively and be 100 parts of 80% concentrated beef hydrolyzates, 3.5 parts of glucose, 0.5 part of D-wood sugar, 0.5 part of glycine, 0.5 part of DL-alanine, 0.5 part of L-cysteine, VB
1Be 0.5 part, VC is 1 part, 11.7 parts in concise butter, 0.7 part in green onion mud, 0.8 part in ginger mud, 14 parts of salt.Stirred heat temperature raising 30 minutes.Reaction temperature is controlled at 116-117 ℃, and the reaction time is 1.5 hours.Reaction cools to 60 ℃ after finishing, and crosses 40 order vibratory sieve dischargings and gets beef flavor.
Embodiment 3
In reactor, add the solid content weight percent concentration successively and be 60 parts of 30% concentrated beef hydrolyzates, 1.5 parts of glucose, 0.5 part of D-wood sugar, 1 part of glycine, 0.5 part of DL-alanine, 0.5 part of L-cysteine, VB
1Be 0.7 part, VC is 2 parts, 20 parts in concise butter, 2 parts in green onion mud, 2 parts in ginger mud, 20 parts of salt.Stirred heat temperature raising 10 minutes.Reaction temperature is controlled at 95-97 ℃, and the reaction time is 4 hours.Reaction cools to 40 ℃ after finishing, and crosses 40 order vibratory sieve dischargings and gets beef flavor.
Beef flavor of the present invention and preparation method thereof is described by specific embodiment.Those skilled in the art can use for reference links such as content appropriate change raw material of the present invention, process conditions and realize corresponding other purpose, its relevant change does not all break away from content of the present invention, all similar replacements and change will become apparent to those skilled in the art that and all be regarded as comprising within the scope of the present invention.
Claims (6)
1, a kind of method for preparing natural beef flavor is characterized in that concentrated beef hydrolyzate, reduced sugar, amino acid, grease, VB
1, VC, green onion mud, ginger mud, salt mix and stir after 10-30 minute, heat temperature raising carries out Maillard reaction under 90-130 ℃ reaction temperature, reaction time is 0.5-4 hour, reaction cools to 40-60 ℃ after finishing, and crosses 40 order vibratory sieve dischargings and gets meat flavor, wherein, concentrate beef hydrolyzate 50-100 part, reduced sugar 1-10 part, amino acid/11-10 part, grease 5-20 part, VB
1Be 0.5-5 part, VC is 0.5-5 part, green onion mud 0.5-2 part, and ginger mud 0.5-2 part, salt 5-20 part, the solid content weight percent concentration that concentrates in the beef hydrolyzate is 30%-80%.
2, method according to claim 1, wherein reaction temperature is 100-130 ℃, the reaction time is 0.5-3 hour.
3, method according to claim 2, wherein reaction temperature is 100-120 ℃, the reaction time is 0.5-2 hour.
4,, wherein concentrate beef hydrolyzate, reduced sugar, amino acid, grease, VB according to each described method of claim 1-3
1, VC, green onion mud, ginger mud and salt part by weight be:
Concentrate beef hydrolyzate 60-90 part, reduced sugar 1-5 part, amino acid/11-6 part, grease 8-20 part, VB
1Be 0.5-3 part, VC is 0.5-3 part, green onion mud 0.5-1.5 part, and ginger mud 0.5-1.5 part, salt 10-20 part, the solid content weight percent concentration that concentrates in the beef hydrolyzate is 30%-60%.
5, method according to claim 4 wherein concentrates beef hydrolyzate, reduced sugar, amino acid, grease, VB
1, VC, green onion mud, ginger mud and salt part by weight be:
Concentrate beef hydrolyzate 70-80 part, reduced sugar 1-4 part, amino acid/11-3 part, grease 12-20 part, VB
1Be 0.5-2 part, VC is 0.5-2 part, green onion mud 0.5-1 part, and ginger mud 0.5-1 part, salt 10-15 part, the solid content weight percent concentration that concentrates in the beef hydrolyzate is 40%-50%.
6, according to each described method of claim 1-5, wherein reduced sugar is selected from one or more in glucose, D-wood sugar, D-ribose, D-rhamnose or the D-arabinose, and amino acid is selected from one or more in glycine, DL-alanine, L-cysteine, L-cysteine hydrochloride, DL-methionine, L-arginine, L-proline, L-leucine, L-lysine, L-cystine or the L-glutamic acid.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100693555A CN101595968A (en) | 2009-06-19 | 2009-06-19 | A kind of preparation method of natural beef flavor |
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|---|---|---|---|
| CNA2009100693555A CN101595968A (en) | 2009-06-19 | 2009-06-19 | A kind of preparation method of natural beef flavor |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101978873A (en) * | 2010-10-19 | 2011-02-23 | 天津市春晖生物科技有限公司 | Beef flavor and preparation method thereof |
| CN102613527A (en) * | 2012-04-24 | 2012-08-01 | 天津春宇食品配料有限公司 | Meat flavoring essence prepared by utilizing scale protein hydrolysate |
| CN102669629A (en) * | 2012-05-30 | 2012-09-19 | 天津市春晖生物科技有限公司 | Chicken meat reaction essence and preparation method thereof |
| CN103181543A (en) * | 2011-12-31 | 2013-07-03 | 安琪酵母股份有限公司 | Barbecue sauce and preparation method thereof |
| CN104351727A (en) * | 2014-11-14 | 2015-02-18 | 天津春宇食品配料有限公司 | Beef flavor and preparation method thereof |
| WO2015081583A1 (en) * | 2013-12-02 | 2015-06-11 | 天津春发生物科技集团有限公司 | Thermal reaction essence and preparation method therefor |
-
2009
- 2009-06-19 CN CNA2009100693555A patent/CN101595968A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101978873A (en) * | 2010-10-19 | 2011-02-23 | 天津市春晖生物科技有限公司 | Beef flavor and preparation method thereof |
| CN103181543A (en) * | 2011-12-31 | 2013-07-03 | 安琪酵母股份有限公司 | Barbecue sauce and preparation method thereof |
| CN102613527A (en) * | 2012-04-24 | 2012-08-01 | 天津春宇食品配料有限公司 | Meat flavoring essence prepared by utilizing scale protein hydrolysate |
| CN102613527B (en) * | 2012-04-24 | 2014-08-06 | 天津春宇食品配料有限公司 | Meat flavoring essence prepared by utilizing scale protein hydrolysate |
| CN102669629A (en) * | 2012-05-30 | 2012-09-19 | 天津市春晖生物科技有限公司 | Chicken meat reaction essence and preparation method thereof |
| CN102669629B (en) * | 2012-05-30 | 2014-08-06 | 天津市春晖生物科技有限公司 | Chicken meat reaction essence and preparation method thereof |
| WO2015081583A1 (en) * | 2013-12-02 | 2015-06-11 | 天津春发生物科技集团有限公司 | Thermal reaction essence and preparation method therefor |
| CN104351727A (en) * | 2014-11-14 | 2015-02-18 | 天津春宇食品配料有限公司 | Beef flavor and preparation method thereof |
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Application publication date: 20091209 |